Vogels, five grain or sourdough, served with your choice of spreads.
Eggs $9.00
Any style- served with toast and tomato relish.
Toasted Muesli $11.00
Served with rhubarb compote and greek yoghurt.
Bacon Buttie $12.00
Grilled pandoro sourdough and bacon, served with tomato sauce.
Salmon Scramble $15.50
Scrambled eggs and salmon served with toast.
Wee Man $17.50
Streaky bacon, kransky sausages, creamy mushrooms, hash brown, roast tomato OR black pudding and eggs any style, served with toast and rocket fuel.
Eggs Benedict $17.50
Grilled pandoro english muffin, wilted spinach, grilled ham, two poached eggs, and covered in hollandaise sauce.
The Salmon Stack $17.50
Grilled pandoro english muffin, hot smoked salmon, hash browns, two poached eggs, and covered in hollandaise sauce.
Veggie Brekkie $17.50
Eggs any style, black beans, roast tomato, hash brown, creamy mushrooms, grilled halloumi, served with toast and tomato relish.
Omelette $18.50
With your choice of three fillings: ham, cheese, chorizo, feta, spinach, tomato or caramelised onion. Served with your choice of either toast or a side salad.
Big Boy $22.00
A colossal version of the 'wee man’.
Waffles $15.00
Available saturday and sunday. Served with bacon and banana gr fruit. Accompanied with maple syrup and yoghurt.
LUNCH
Available from 7:30am to 2:00pm
Toasted Sandwich $5.00
Served on ploughman's white or brown bread with tomato relish, with your choice of two fillings: ham, cheese, pineapple, caramelised onion, corn, tomato, creamy mushrooms (50c). Bacon or chicken ($1).
Shoestring Fries $7.00
Served with aioli and tomato sauce.
Curly Fries $8.00
Served with aioli and tomato sauce.
Soup of the Day $11.00
Served with toast, check out the board to see what's on offer today.
Bacon and Avocado Salad $14.50
Mesclun lettuce dressed in mvc vinaigrette with bacon, avocado, feta and tomato served with pandora sourdough bread.
Nachos $17.00
Chicken and black beans on nacho chips, served with cheese, guacamole and sour cream.
Steak Sandwich $17.00
Marinated steak, caramelised onion, mesclun lettuce, brie cheese, with aioli and hollandaise sauce on a grilled pandoro bap, accompanied by shoestring fries and tomato relish.
SIDES
Available from 7:30am to 200pm
Milkshakes $5.00
A choice of: chocolate, coffee, caramel, banana, lime, vanilla, strawberry, raspberry, creaming soda, cookies and cream.
Extras $4.00
Bacon, black beans, kransky sausages, roasted tomatoes, creamy mushrooms, hash browns, spinach, black pudding.
Chicken in teriyaki sauce with sticky white rice, shredded carrots, pea shoots and onions garnished with sesame seeds and served with a side of kimchee
Mini chicken ramen $9.00
Noodles in a chicken soup topped with grilled chicken breast, seasonal greens, carrot and sweet corn
Pork ribs $10.50
Pork ribs in a korean barbecue sauce with mixed sesame seeds
Chicken raisukaree $21.00
A mild, coconut and citrus curry, with chicken, mangetout, peppers, red and spring onions, served with white rice, a sprinkle of mixed sesame seeds, red chillies, coriander and fresh lime
Banana katsu $8.00
Banana in panko breadcrumbs with a scoop of vanilla ice cream, drizzled in spice syrup
Vegetable filled triangle pockets served with homemade mint yogurt and sweet chili sauce
Big Chips $3.00
Papa's Rendang Corner $15.90
Succulent bite size pieces of meat cooked in curry spices simmered in coconut milk & ground whole spices and Heavily reduced to achieve a complex and unique taste all rendang served with basmati rice/CHICKEN
Gado Gado $15.90
Papa's Gulai Corner $18.90
Chef's own blend of curry paste using whole spices such as fenugreek seeds, cumin seeds, fresh curry leaves, tamarind juice and coconut cream in preparing this traditional gulai all Gulai served with basmati rice/fish and okra
Garlic Roti $3.00
Rojak Mamal $9.00
spring rolls, bean sprouts, potato, fritters, tofu, egg served with cucumber chili and homemade peanut sauce
Hyderabadi Dum Biryani ( Ask meat of the day) $23.90
biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking. Meat is sandwiched between layers of fragrant long-grained basmati rice and cooked on dum (steaming over coals), after sealing the handi (vessel) with dough This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat